To eight pounds of gooseberries, tailed and topped, allow one quart of currant juice and five pounds of granulated sugar; put the sugar and currant juice in a porcelain lined kettle, boil and skim; then add the gooseberries, let them simmer gently for three-quarters of an hour, then set away for two days. Bring again quickly to a boiling point until every berry is perfectly transparent. During the cooking stir frequently. Pour at once into pots, and when cold cover with paraffin or oiled paper, and keep in a dry place. This may be served with a salad course.